Paaki Keri na Gotla nu Shaak and the art of cooking with mango discards
Our love for mangoes is eternal and unmatched — and so are the many lives this king of fruits lives on our plates. From beverages, …
The Sunday Breakfast – Dal Pakwan
Food is rarely just about taste. It is the hands that prepare it, the rituals that surround it, and the people with whom it is …
Choli ma Makai ni Dhokli
Over the years, theroute2roots has documented a broad spectrum of Dal-Dhokli/dhokli recipes. The regular dal dhokli, gavar dhokli, etc, are just the tip of the …
Patuda no Lot – from Meenabu’s Keechun Diaries
Joy is an emotion to be felt, but if it could take form, be held and given a tight hug, it would be Keechun Diaries. …
Desi Makai na Dhokla, celebrating the native maize!
My travels across the tribal regions of Gujarat have brought me back to the desi varieties of makai. Makai is a staple to the eastern …
Corn-Potato Handvo – season’s fresh heirloom maize kernels and potatoes cooked as Handvo
The attempts to make and feature various kinds of Handva make me fall for this one-pot meal’s versatility and absolute comfort. It doesn’t matter whether …
Lapsi – the harbinger of good times
આજે લાપસીની વાત કરવી છે, ઘણો પ્રયત્ન કર્યો આ વિશે અંગ્રેજીમાં લખવાનો પણ મનમાં શબ્દો ગોઠવાયા જ નહીં, પછી થયું કે આપણી લોક વાની ના …
Marcha ma Dhokla; fermented Dhokla batter steamed in capsicum shells
Suppose you had the responsibility of buying vegetables as a teenager. In that case, I am sure mother’s instructions of how to select the right …
Mahuda na Phool no Sheero, one of the best ways to enjoy Mahuda flowers
Living in the countryside allows me the privilege to access some gorgeous fresh produce that otherwise does not make its way to the urban markets. …
Moraiyo Barfi and the Ram-Mol that never disappoints…
Few years ago, Navghanbhai, a farmer from the Nalsarovar region, introduced me to the term Ram-Mol while discussing the cultivation of various cereal grains in …